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Butter (or use a cooking spray) a
9 x 9 inch (23 x
23
cm) pan.
BOTTOM LAYER:
In a saucepan over low heat, melt the butter. Stir in the
sugar and cocoa powder and then gradually whisk in the beaten egg. Cook,
stirring constantly, until the mixture thickens (1 - 2 minutes). Remove
from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and
chopped nuts. Press the mixture evenly into the prepared pan. Cover
and refrigerate until firm (about an hour).
FILLING:
In your electric mixer cream the butter. Beat in the
remaining ingredients. If the mixture is too thick to spread, add a little
more milk. Spread the filling over the bottom layer, cover, and
refrigerate until firm (about 30 minutes).
TOP LAYER: In a heatproof
bowl over a saucepan of simmering water, melt the chocolate and butter.
Spread over the filling and refrigerate.
TO SERVE: To prevent the chocolate from
cracking, using a sharp knife, bring the squares to room temperature before
cutting.
Yield: Makes about 25 squares
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Bottom Layer:
1/2 cup (1
stick) (113 grams) unsalted
butter, room
temperature
1/4 cup (50 grams)
granulated white
sugar
1/3 cup (30 grams) unsweetened cocoa (I
use
Dutch-processed)
1 large egg, beaten
1 teaspoon pure vanilla extract
2 cups (200 grams) graham cracker
crumbs
1 cup (65 grams) coconut (either
sweetened or unsweetened)
1/2 cup (50 grams) walnuts or pecans,
coarsely chopped
FILLING:
1/4 cup (56 grams) unsalted
butter, room
temperature
2 - 3 tablespoons milk
or cream
2 tablespoons vanilla
custard powder (Bird's) or vanilla pudding powder
1/2 teaspoon pure vanilla extract
2 cups (230
grams) powdered sugar (confectioners or icing)
sugar
TOPPING:
4 ounces (115 grams) semisweet chocolate, chopped
1 tablespoon (14 grams) unsalted butter |
